Chicago's non-slushy daiquiris

CaptionHemingway daiquiri ($12) at Big Jones

Brian Cassella / Chicago Tribune

To prepare the Hemingway daiquiri, bar manager Andrew Shay shakes anejo rum and lime juice (but not sugar) with ice, grapefruit juice and a few drops of earthy-but-sweet maraschino liqueur, then strains it neat into a glass.

To prepare the Hemingway daiquiri, bar manager Andrew Shay shakes anejo rum and lime juice (but not sugar) with ice, grapefruit juice and a few drops of earthy-but-sweet maraschino liqueur, then strains it neat into a glass. (Brian Cassella / Chicago Tribune)

The Mexican-influenced Wicker Park restaurant adds freshly juiced watermelon to a base of Brugal rum, a brand known for its drier character, then mixes in maraschino liqueur and piloncillo, which is Mexican sugar cane juice in solid form. Lastly, deviating from tradition, Weber swaps lime juice...

The Mexican-influenced Wicker Park restaurant adds freshly juiced watermelon to a base of Brugal rum, a brand known for its drier character, then mixes in maraschino liqueur and piloncillo, which is Mexican sugar cane juice in solid form. Lastly, deviating from tradition, Weber swaps lime juice... (Brittany Sowacke / For RedEye)

Beginning with an aged white rum, McGee adds subtle tartness with a pineapple drinking vinegar, made by Portland-based Pok Pok restaurant, and some back-of-the-throat spice courtesy of a habanero shrub, a mild alcoholic liquid that also contains vinegar.

Beginning with an aged white rum, McGee adds subtle tartness with a pineapple drinking vinegar, made by Portland-based Pok Pok restaurant, and some back-of-the-throat spice courtesy of a habanero shrub, a mild alcoholic liquid that also contains vinegar. (Lenny Gilmore/RedEye)